Apricot Pie
Prep Time: 1 hour
Cook Time: 45 minutes
Servings: 6
 RecipeTips.com

Ingredients
- PIE CRUST:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup shortening (chilled)
- 1/2 cup cold butter or margarine
- Ice water (6 to 8 tablespoons)
- FILLING:
- 1 can apricot pie filling
- 1 tablespoon sugar (optional) 
 
This delicious pie is an anytime favorite.
 
Directions
PIE CRUST:

  • In a large bowl, mix the flour and salt together. Cut butter into
    1/4 inch slices. Using a pastry blender, cut the chilled shortening and butter into the flour and
    salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle
    the flour and fat mixture with 4 tbsp. of ice water. Gently mix, using a fork. If the crust seems

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    dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together
    when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to
    form a ball, but do not overwork it.
  • Cut the dough in two to form two balls, one slightly
    larger than the other. Place the smaller ball of dough, which will be used as the top crust, in
    the refrigerator. Flatten the larger ball of dough into a 4 to 6 inch disk and place on a cool
    floured surface. Starting in the center, roll the crust outward. After every couple of rolls, rotate
    the rolling angle about 45° until you have rolled all around the crust. Always start rolling from
    the middle.
  • Check crust frequently to see if it is sticking to the surface. If it begins
    to stick, dust lightly with flour. Do not use any more flour than necessary. Roll crust until it
    is approximately 1/8 inch thick and 2 inches larger in diameter than an inverted pie plate.
  • Transfer the crust by partially rolling the crust around the rolling pin and gently lifting
    the crust on the pie plate. Be careful to center over the plate without stretching the dough. Once
    it is properly placed, unroll the crust from the rolling pin. Gently press the crust against the
    bottom and side of the pie plate. Trim the edges to about 1/2 inch, fold the overhang under so the
    crust is flush with the edge of the pie plate and flute the edges.
  • Place in the refrigerator
    while rolling out the top crust.
  • Prepare the filling for the pie before rolling out the
    top crust so that the filling is ready when the top crust is done. Roll out the smaller ball of
    dough in the same manner as the larger ball. Roll this dough out to approximately 1/8 inch thick
    and 10 inches in diameter.
  • Remove the bottom crust from the refrigerator and place filling
    in the crust. Moisten the edge of the crust with water and then center the top crust over the filled
    bottom crust. Transfer the top crust in the same manner as the bottom crust. Trim the overhang so
    that it is just slightly larger than the bottom crust. Fold the top overhang slightly over the
    bottom and then turn both under so they are flush with the edge of the pie plate. Flute edges as
    desired. Make slits in the top crust or poke several times with a fork to allow steam to escape

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    when baking.
  • Bake according to the recipe used for filling. The crust should be golden
    brown when done.


    • FILLING:


  • Add the pie filling after the bottom crust has been placed in the pie plate. Spread out evenly
    and then sprinkle the sugar over the top of the filling. The sugar can be eliminated, if preferred.
  • Place the top crust on the pie and finish as directed. After cutting slits in top crust
    for venting, brush the crust with egg white.
  • Place in an oven preheated to 375°F and
    bake for 45 minutes or until crust is golden brown.

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